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Cheese-Filled Easter Polish Bread (Babka)
Bread & Baking European

Cheese-Filled Easter Polish Bread (Babka)

Prep
30 min
Cook
40 min
Total
235 min

Instructions

  1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
  3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
  4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
  5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
  6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
  7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
  8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
  9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
  10. 10 Preheat oven to 350 degrees F (175 degrees C).
  11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Best Babka
Bread & Baking European

Best Babka

4.8

Prep
45 min
Cook
40 min
Total
295 min

Instructions

  1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
  2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
  3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
  4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
  5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
  6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
  8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
  9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
  10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
  11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

Crème Anglaise Sauce
Dessert French

Crème Anglaise Sauce

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
  2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
  3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Duck à l'Orange
Dinner French

Duck à l'Orange

4.9

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  3. 3 Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  4. 4 Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  5. 5 Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
  6. 6 Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  7. 7 Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  8. 8 Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
  9. 9 Serve and enjoy.

By John Mitzewich

Grand Marnier Soufflé
Dessert French

Grand Marnier Soufflé

4.9

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  2. 2 Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
  3. 3 Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
  4. 4 Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
  5. 5 Bake in the preheated oven until risen and browned, about 16 minutes.

By John Mitzewich

Crêpes Suzette
Dessert French

Crêpes Suzette

5.0

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
  2. 2 Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
  3. 3 To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
  4. 4 Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
  5. 5 To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

By TheOtherJuliaGulia

Basil Brad's Marinade of Love
Dinner French

Basil Brad's Marinade of Love

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Becky's Mom's Cranberry Sauce

Becky's Mom's Cranberry Sauce

4.9

Prep
5 min
Cook
90 min
Total
95 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 Stir together the cranberries, sugar, and liqueur in a baking dish.
  3. 3 Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.

By Barbara Boyer

Concord Cosmopolitan Martini
Drink American

Concord Cosmopolitan Martini

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour vodka, Cointreau, and grape juice into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into chilled martini glasses to serve.

By NYPD K9 COP

Holiday Mimosa
Drink American

Holiday Mimosa

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour orange liqueur in a shallow bowl; put sugar in a saucer. Dip the rims of 6 glasses in the orange liqueur and then in sugar to form a thinly sugared rim.
  2. 2 Divide remaining orange liqueur and orange juice among the 6 prepared glasses. Top with champagne. Serve immediately.

By SILVREZS

Pears Panos
Dessert

Pears Panos

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds.
  2. 2 Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.

By steve

Watermelon Margarita Slices
Dessert

Watermelon Margarita Slices

Prep
10 min
Cook
Total
2890 min

Instructions

  1. 1 Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot.
  2. 2 Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours.
  3. 3 Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.

By RainbowJewels

Cranberry Orange Relish with Orange Flavored Liqueur
Side Dish

Cranberry Orange Relish with Orange Flavored Liqueur

4.7

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
  2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

Liquor-Infused Chocolate Strawberries
Dessert

Liquor-Infused Chocolate Strawberries

3.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes.
  2. 2 In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive.
  3. 3 Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.

By KELSTOUCH

Whiskey Sidecar Slush with Broiled Lemon Juice
Drink

Whiskey Sidecar Slush with Broiled Lemon Juice

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place lemon halves, cut-side up, on a baking sheet.
  2. 2 Broil until lemon halves are blackened on the cut side, about 10 minutes. Allow lemons to cool enough to handle. Squeeze juice from the lemons into a measuring cup. Measure out 1 fluid ounce broiled lemon juice, reserving the rest for another use.
  3. 3 Combine whiskey, orange liqueur, simple syrup, and 1 fluid ounce broiled lemon juice in a blender and add ice; cover and blend until slushy consistency. Pour drinks into glasses.

By Cally

Figs Stuffed with Almonds and Chips
Appetizer American

Figs Stuffed with Almonds and Chips

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat your oven to 350 degrees F (175 degrees C).
  2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
  3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
  4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Old-Fashioned Cranberry Relish

Old-Fashioned Cranberry Relish

5.0

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange.
  2. 2 Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture.
  3. 3 Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.

By Laura Dietz Mulholland

Pomegranate Granita
Drink

Pomegranate Granita

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

By Kasey

Boozy Fresh Cranberry-Orange Sauce
Drink

Boozy Fresh Cranberry-Orange Sauce

5.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine cranberries, sugar, water, orange zest, orange juice, orange-flavored liqueur, and salt in a saucepan over medium heat. Stir constantly and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, for about 20 minutes.
  2. 2 Remove from heat and allow to cool. Sauce with thicken as it cools, to a soft-preserves stage. Refrigerate until ready to serve.

By Bibi

Stuffed Baked Peaches
Dessert

Stuffed Baked Peaches

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
  3. 3 Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
  4. 4 Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
  5. 5 Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

By Kim Nichols